made these the other day to eat with sloppy joes...and they were amazing!
potato wedges
Sunday, October 30, 2011
radish top soup
I am covered up with radishes right now, so I think I'll take a chance:
radish top soup
radish top soup
potato flake sourdough bread
from my friend stephanie s
for the past year or so I have been making homemade sourdough bread using this recipe...and it's good, and tasty, and EASY, but it takes a LOT of planning ahead of time...like almost a week sometimes....at least a day and a half...and after a few batches the starter starts to lose its effectiveness....so I was excited to hear about a recipe that only takes 1 day (or less)
Ingredients:
starter:
1 c bread flour
2T dry instant potato flakes
2T sugar
1 env dry yeast
1 c warm water
bread:
1/2 cup sugar
1/2 c oil
1/2 T salt
1 1/2 c warm water
6 cups bread flour
directions:
mix all starter ingred together in a large bowl and set in a warm draft free place for 1 hour.
add bread ingred to starter (after the hour is up) and mix until a dough forms. place on a floured surface and knead 5-10 times until completely mixed. place in an oiled bowl and let rise for 5-6 hours (dough will reach top of bowl)
divide dough into 3 equal parts and knead 5-10 times. place each part into a laof pan and let rise 1-2 hour (until dough fills the pan)
bake at 325 for 30-35 min. (top will be golden brown and hard to the touch)
for whole wheat bread, replace 1 c of bread flour with whole wheat flour (I've found a WHITE whole wheat which isnt as heavy and regular whole wheat.
I've also found that a good place to let the bread rise is inside the oven (turned OFF) with the light turned out....the light bulb creates just enough heat and the closed oven door holds the heat in to help it rise. also try hard to divide the dough as evenly as possible, and in each pan as stretched out and even as possible...I've had some VERY funky shaped loaves!
for the past year or so I have been making homemade sourdough bread using this recipe...and it's good, and tasty, and EASY, but it takes a LOT of planning ahead of time...like almost a week sometimes....at least a day and a half...and after a few batches the starter starts to lose its effectiveness....so I was excited to hear about a recipe that only takes 1 day (or less)
Ingredients:
starter:
1 c bread flour
2T dry instant potato flakes
2T sugar
1 env dry yeast
1 c warm water
bread:
1/2 cup sugar
1/2 c oil
1/2 T salt
1 1/2 c warm water
6 cups bread flour
directions:
mix all starter ingred together in a large bowl and set in a warm draft free place for 1 hour.
add bread ingred to starter (after the hour is up) and mix until a dough forms. place on a floured surface and knead 5-10 times until completely mixed. place in an oiled bowl and let rise for 5-6 hours (dough will reach top of bowl)
divide dough into 3 equal parts and knead 5-10 times. place each part into a laof pan and let rise 1-2 hour (until dough fills the pan)
bake at 325 for 30-35 min. (top will be golden brown and hard to the touch)
for whole wheat bread, replace 1 c of bread flour with whole wheat flour (I've found a WHITE whole wheat which isnt as heavy and regular whole wheat.
I've also found that a good place to let the bread rise is inside the oven (turned OFF) with the light turned out....the light bulb creates just enough heat and the closed oven door holds the heat in to help it rise. also try hard to divide the dough as evenly as possible, and in each pan as stretched out and even as possible...I've had some VERY funky shaped loaves!
Wednesday, October 26, 2011
Monday, October 17, 2011
Thursday, October 13, 2011
Monday, October 10, 2011
baked oatmeal
from my friend Anji S.
1/2c melted butter,
2c brown sugar,
5 eggs,
6c oatmeal,
1T + 1t baking powder,
1t salt,
2c milk,
2T cinnamon.
Mix together and pour into a 9x13 pan. Bake at 350 for 30 minutes or until middle is set.
2/3 of a recipe
1/3 c melted butter
1 1/3 c brown sugar
3.3 eggs? lol!
4 c oatmeal
2tsp + 2/3 tsp baking powder
2/3 tsp salt
1 1/3 c milk
4 tsp cinnamon
1/2c melted butter,
2c brown sugar,
5 eggs,
6c oatmeal,
1T + 1t baking powder,
1t salt,
2c milk,
2T cinnamon.
Mix together and pour into a 9x13 pan. Bake at 350 for 30 minutes or until middle is set.
2/3 of a recipe
1/3 c melted butter
1 1/3 c brown sugar
3.3 eggs? lol!
4 c oatmeal
2tsp + 2/3 tsp baking powder
2/3 tsp salt
1 1/3 c milk
4 tsp cinnamon
Wednesday, October 5, 2011
scalloped hasselback potatoes
from tasty kitchen
potatoes
I decided to make this, and while searching for the ingredients, I was dismayed to discover that the fancy shmancy cheese they call for is INSANELY expensive! Must be made of solid gold....but I didnt discover that until I already had the cheese home...but, I am still intrigued by these types of recipes, so I searched for them on food.com and here are the results....there are apparently lots of different kinds of hasselback potatoes out there! let's try more!
potatoes
I decided to make this, and while searching for the ingredients, I was dismayed to discover that the fancy shmancy cheese they call for is INSANELY expensive! Must be made of solid gold....but I didnt discover that until I already had the cheese home...but, I am still intrigued by these types of recipes, so I searched for them on food.com and here are the results....there are apparently lots of different kinds of hasselback potatoes out there! let's try more!
Monday, October 3, 2011
sausage, potato and kale soup
from olive garden via pioneer woman
soup
update: so I made this the other day, and it turned out awesome, but I have to admit that it was a hodge podge of 2 recipes for the same soup...but the two recipes were surprisingly different. I hodge-podged them because I didnt fully have the ingredients for either of them....here is what I did:
ingredients:
1 bunch kale, cleaned and torn into bite size pieces
10 med yellow skinned potatoes thinly sliced
1 whole onion chopped
1 pound mild italian sausage
1 tsp red pepper flakes (or more if you like spicy...this was just right to me!)
3 cloves garlic
5 cups chicken broth
2 c water
1.5 c milk
1.5 c heavy cream
oregano
black pepper
(I also had to make this meal in stages, because of the timing of the day, and I will type the directions as such)
1. Meanwhile in a medium pot boil sliced potatoes until tender. Drain and set aside.
2. saute italian sausage, crushed red pepper and onion in a large pot. drain excess fat. stir un oregano, chicken broth, garlic, water and milk. Simmer for 30 minutes.
3. Add the potatoes and heavy cream, then stir in kale. Simmer and additional 20+ minutes until kale is tender. serve with freshly shredded parmesan.
soup
update: so I made this the other day, and it turned out awesome, but I have to admit that it was a hodge podge of 2 recipes for the same soup...but the two recipes were surprisingly different. I hodge-podged them because I didnt fully have the ingredients for either of them....here is what I did:
ingredients:
1 bunch kale, cleaned and torn into bite size pieces
10 med yellow skinned potatoes thinly sliced
1 whole onion chopped
1 pound mild italian sausage
1 tsp red pepper flakes (or more if you like spicy...this was just right to me!)
3 cloves garlic
5 cups chicken broth
2 c water
1.5 c milk
1.5 c heavy cream
oregano
black pepper
(I also had to make this meal in stages, because of the timing of the day, and I will type the directions as such)
1. Meanwhile in a medium pot boil sliced potatoes until tender. Drain and set aside.
2. saute italian sausage, crushed red pepper and onion in a large pot. drain excess fat. stir un oregano, chicken broth, garlic, water and milk. Simmer for 30 minutes.
3. Add the potatoes and heavy cream, then stir in kale. Simmer and additional 20+ minutes until kale is tender. serve with freshly shredded parmesan.
Sunday, October 2, 2011
EOM Hearty Italian chicken noodle soup
made WITHOUT a recipe from cleaning out the freezer and the pantry....and it turned out pretty good!
INGREDIENTS:
6 cups chicken broth
2 cups water
1 pound ground chicken
2 cups seasoned pureed veggies (leftover from making the chicken broth)
generous dashes of seasoned salt or Jane's Crazy Salt
1 bay leaf
1-2 frozen cubes homemade pesto (probably about 2 or 3 tbsp each)
fresh grated parmesan cheese
1 box of pasta (I used 1/2 radiatore and 1/2 garden rotini)
1)start defrosting the frozen veggies and chicken broth by placing the bags in a big bowl of hot water.
2)drizzle a few tbsp of evoo in a large pot and cook the ground chicken, season with a few shakes of seasoning.
3)add broth, water, pesto, bay leaf, and veggie puree...it's ok if its not completely thawed...it will be soon! Bring to a boil
4)add pasta and boil according to directions
5)once pasta has reached desired tenderness serve immediately garnished with parmesan cheese.
(this would also be pretty good with whole frozen veggies added with the pasta)
serve to a toddler with most of broth drained away and lots of cheese on top!
INGREDIENTS:
6 cups chicken broth
2 cups water
1 pound ground chicken
2 cups seasoned pureed veggies (leftover from making the chicken broth)
generous dashes of seasoned salt or Jane's Crazy Salt
1 bay leaf
1-2 frozen cubes homemade pesto (probably about 2 or 3 tbsp each)
fresh grated parmesan cheese
1 box of pasta (I used 1/2 radiatore and 1/2 garden rotini)
1)start defrosting the frozen veggies and chicken broth by placing the bags in a big bowl of hot water.
2)drizzle a few tbsp of evoo in a large pot and cook the ground chicken, season with a few shakes of seasoning.
3)add broth, water, pesto, bay leaf, and veggie puree...it's ok if its not completely thawed...it will be soon! Bring to a boil
4)add pasta and boil according to directions
5)once pasta has reached desired tenderness serve immediately garnished with parmesan cheese.
(this would also be pretty good with whole frozen veggies added with the pasta)
serve to a toddler with most of broth drained away and lots of cheese on top!
Saturday, October 1, 2011
twice baked potatoes
from pioneer woman
potatoes
I liked the tip of rubbing the peel with canola oil before baking to help it stay intact while scooping it out...and to leave just a little bit of potato still inside around the edge to help with stability too.
potatoes
I liked the tip of rubbing the peel with canola oil before baking to help it stay intact while scooping it out...and to leave just a little bit of potato still inside around the edge to help with stability too.
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